Table of Contents
Advertisement
Recipes continued
Roast Vegetables
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
3. P reheat oven to 210°C. Place wire rack in
the bottom shelf in the raised position.
4. C ut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
5. P lace vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
6. R educe temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.
12
Sweet Potato and Rocket Frittata
Serves 2
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled
250ml thickened cream
10 eggs
Sea salt and freshly ground black pepper, to
taste
½ cup grated tasty cheese
1. P reheat compact oven to 210°C. Place
wire rack on the lower shelf in the sunken
position.
2. G rease and line base of a 19cm square
shallow cake tin.
3. P eel the sweet potato and slice thinly.
4. P lace a layer of sweet potato then rocket
then fetta into the cake tin and then repeat
layers again. Reserve a few sweet potato
slices if possible for the top.
5. C ombine the eggs, cream, salt and pepper
in a bowl; whisk together. Pour egg mixture
into the cake tin and top with the grated
cheese.
6. P lace frittata into oven, reduce heat to
180°C and cook for about 30-35 minutes
or until cooked through. If the frittata
starts to brown too much before the
inside is completely cooked lay a piece of
foil over the top, this will stop excessive
browning.
Serves 8
Hide quick links:
Advertisement
Table of Contents
